Chef Terry John Zila shares his recipe for Gougeres which are mini, easy to make dinner rolls.
½ cup water
½ cup milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
Pinch of Kosher salt
1 cup all-purpose flour
4 large eggs
3 ½ ounces finely shredded Gruyère or Parmigiano-Reggiano cheese (1 cup), plus more for sprinkling
⅛ teaspoon freshly ground black pepper
⅛ teaspoon freshly grated nutmeg
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms. Continue stirring over low heat until it dries out and pulls away from the pan, about 2 minutes.
- Scrape the dough into the bowl of standing mixer fitted with the paddle attachment. Beat the eggs into the dough, ONE at a time, being sure to beat thoroughly between each addition. Add the cheese and a pinch each of pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a ½-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 20 to 22 minutes, or until puffed and golden brown. Serve hot